From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 25, 2024
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| O.G.: | 1.044 - 1.050 |
| F.G.: | 1.007 - 1.011 |
| ABV: | 4.4 - 5.2% |
| Bitterness: | 20 - 30 IBUs |
| Color: | 3.5 - 5 SRM |
| Info: | A clean, crisp, delicately balanced beer usually with very subtle fruit flavors and aromas. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. To the untrained taster easily mistaken for a light lager, a somewhat subtle pilsner, or perhaps a blonde ale. Commercial Examples: Available in Cologne only: PJ Früh, Hellers, Malzmühle, Paeffgen, Sion, Peters, Dom; import versions available in parts of North America: Reissdorf, Gaffel; Non-German versions: Eisenbahn Dourada, Goose Island Summertime, Alaska Summer Ale, Harpoon Summer Beer, New Holland Lucid, Saint Arnold Fancy Lawnmower, Capitol City Capitol Kölsch, Shiner Kölsch. |
| Method: | All Grain |
| 0.25 pounds | Rahr Pale Malt (2-Row) | 11.1% of grist |
| 2.00 pounds | American Pale Malt (6-Row) | 88.9% of grist |
| 2.25 pounds | Total Grain Weight | 100% of grist |
| 0.25 ounces |
Williamette 5% Pellets @ 60 minutes Type: Bittering Use: Boil |
1.3 AAUs |
| 0.25 ounces |
Williamette 5% Pellets @ 30 minutes Type: Aroma Use: Boil |
1.3 AAUs |
| 0.50 ounces | Total Hop Weight | 2.5 AAUs |
| Total Boil Time: | 60 minutes |
| Name: | American West Coast Ale Yeast |
| Manufacturer: | Danstar |
| Product ID: | BRY-97 |
| Type: | Ale |
| Flocculation: | High |
| Attenuation: | 71-80% |
| Alcohol Tolerance: | Medium |
| Temperature Range: | 63–75°F |
| Amount: | 500 ml |
2 lbs of Harcombe pale malt was crushed in a coffee grinder. I know, I know... not a good idea. Learned the hard way here.
Dough-in at 130F (1 gallon water), cooled to around 125. Steeped for 20 minutes at 125F. Raised temp to 144F by boiling water addition (probably 2 qts). Held temp for 20 minutes. Raised to 154F, held for 30 minutes. Mash-out at 170F for 10 minutes. (n.b. 1 gallon volume was REALLY hard to maintain temperature.)
Boil for 60 minutes. 1 gallon was nice for getting a nice hard boil.
Finings (1/4 tsp) and nutrient (1/4 tsp) added at 15 min out.
Chilled outside (ambient 5F) to 65F.
Pitched onto BRY-97 starter. |
| Primary: | 9 days @ 68° F |
| Secondary: | 3 days @ 68° F |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 0.7 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 3.3 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 2.5 | |
| Post-Boil Amount: | 1 | |
| Boil Time: | 60 | |
| Original Gravity: | 1.039 / 9.8° P | |